PREHEAT oven to broil or an outdoor grill to medium-high heat.
To make the lamb:
1. Rub the lamb shoulder pieces with oil and sprinkle with salt and pepper to taste.
2. Broil or grill for 4 to 5 minutes...

My cousin's wedding in Tel Aviv featured the BEST simcha food I have ever enjoyed. It was simple, no fuss, pure deliciousness. The main course featured a choice between 1) melt-in-your-mouth short ribs,...

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

Directions

Heat olive oil in a medium sauté pan. Add onions, garlic and ginger and sauté for 5 to 7 minutes over medium heat until translucent and softened. Add pears and sauté 5 minutes more or until starting to break down. Add raisins, vinegar, sugar and pine nuts and stir to combine. Simmer over medium low heat for 15 to 20 minutes or until slightly thickened. Add salt and cilantro and stir.

Serve cold or at room temperature. Chutney can be stored in the refrigerator for up to 3 days.

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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3 Responses to Pear Chutney

great Q: you can actually serve it with just about anything – but my favorite would be chicken – grilled, roasted or breaded — all delish – or a white flaky fish like flounder, trout, snapper but salmon would also be a nice complement.